Needless to say, the key is the making of stuffing: raw materials: 250g of fresh lean pork, 50g of fresh chicken breast, 200g of prawn meat, 200g of sea cucumber, straw mushroom 100g, bamboo shoot 100g, red soy sauce 12g, 8g of cooking wine, 6g of pepper and scallion.

Production method: 1. Firstly, clean lean pork and chicken, chop them into minced meat, clean prawn meat, sea cucumber, straw mushroom and bamboo shoots, and cut them into mung bean-sized particles. 2. Put lean pork, chicken, shrimp and sea cucumber in a container, add seasoning and stir well, then add straw mushroom and bamboo shoots and stir well.

Second, the production method of Huimian Noodles.

(The amount of raw materials is calculated in 50 bowls) The raw materials for cooking mutton soup are: mutton 3000 g, sheep skeleton 6000 g, sheep oil 750 g, ginger 100 g, scallion 250 g, pepper 10 g, star anise 15 g, sparganium 5 g, cinnamon 5 g, fennel 5 g, tsaoko 5 g, galangal 5 g, clove 2 g, refined salt and cooking wine. Methods: 65438. Wash sheep oil and cut it into dices; Ginger is broken; Green onions; Wrapping Fructus Zanthoxyli, Fructus Anisi Stellati, Fructus Zanthoxyli, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Alpiniae Officinalis and Flos Caryophylli with gauze to make seasoning package. 2. Put the sheep skeleton into a stainless steel barrel, add about 60kg of clean water, boil over high fire, skim off the floating foam, add diced sheep oil, ginger and onion, pour cooking wine, cook for about 2 hours on medium fire, then put the seasoning bag (pressed with the sheep skeleton), continue to cook for about 1 hour until the fragrance overflows, then add the mutton pieces and cook for about 5 hours on low fire. Note: when cooking mutton soup, chicken skeleton can also be added to the soup to increase the taste of the soup. Raw materials for making dough: high-gluten flour 10 kg refined salt 200 g salad oil. Appropriate compilation method: 1. Mix flour and refined salt evenly, add about 4 kilograms of water, knead into a slightly hard dough, and cover it with wet gauze for about 10 minute. Knead the dough repeatedly, and then cover the dough with wet gauze for about 10 minute. Uncover the gauze and knead until the surface of the dough is smooth, then knead the dough into strips with a diameter of about 6 cm, and then cut it into a dose of 125 g (wet weight) per serving. 2. Knead each dough into a round strip with a length of 15cm and a diameter of about 3cm, cover it with wet gauze for about 5 minutes, then roll out a rectangular dough sheet with a length of 15cm, a width of 8cm and a thickness of 1.5cm with a rolling 5min, and evenly spread a little salad oil on the dough sheet to obtain a dough sheet with emblem face, and put it neatly. 【 Note 】 A little edible alkali can be added to the dough in summer. This can not only prevent the dough from turning sour, but also increase the gluten of the dough. Ingredients preparation: cooked mutton1500g of bean curd skin 600g of water-soaked vermicelli 600g of water-soaked yellow flowers 600g of water-soaked fungus 600g of coriander 300g of angelica sinensis, medlar 30g of refined salt, chicken essence, monosodium glutamate, salty king, sesame oil, sheep oil, sugar garlic and fried pepper. Method: 1, diced cooked mutton; Wash the bean curd skin and cut it into silk; Water-made vermicelli is cut into long sections; The water lily is torn into filaments; Tear auricularia auricula into small pieces; Wash coriander and cut into sections; Soak Angelica sinensis and Lycium barbarum in clear water 10 minute; Put the sugar garlic and fried pepper into small plates respectively. 2. Divide diced mutton, shredded bean skin, vermicelli, yellow flower and auricularia into 50 parts; Put Angelica sinensis and Lycium barbarum into a pot and add water to taste, then scoop them into 50 sea bowls respectively, and then put a little salt, chicken essence, monosodium glutamate, delicious king and sheep oil into the bowls respectively, and the ingredients are ready. After the above three processes are completed, Lamian Noodles can cook noodles in Lamian Noodles. 1. Take a flour dough (dough piece), hold the two ends of the dough piece upward with two palms, then press the edges of both ends of the dough piece with both thumbs, and then pull the dough piece left and right (the arm basically does not exert force) to make it grow into a piece of about 1 meter, then shake the two palms up and down evenly and continue to pull the dough piece to a length of about 3 meters. 2. Light a small pot and pour in 1250g mutton soup. After boiling, add the pulled noodles, and gently break the noodles with a spoon to make them evenly heated. After the soup in the pot is boiled again, add an ingredient (diced mutton, shredded bean skin, vermicelli, yellow flowers and black fungus), cook until the noodles and ingredients are cooked, and put them in a bowl with seasoning. Note: The mutton Huimian Noodles should be eaten as soon as possible after serving, so as to avoid the noodles being soaked in the soup for too long.